Milk Egg Cake Recipe

This Milk Egg Cake is a soft, moist, and subtly sweet cake that combines the richness of eggs and the smoothness of milk to create a deliciously fluffy treat. Perfect for breakfast, dessert, or an afternoon snack, this cake is simple to make and deeply satisfying.

Why You’ll Love This Recipe

The Milk Egg Cake stands out because of its delicate texture and light flavor. It is made using simple ingredients commonly found in most kitchens, making it accessible and quick to prepare. Whether served plain, topped with fresh fruits, or dusted with powdered sugar, it is a versatile cake that suits many occasions. Its straightforward preparation method is ideal for both beginner and experienced bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Eggs
• Sugar
• Milk
• All-purpose flour
• Baking powder
• Vanilla extract
• Butter or oil (optional for greasing)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a cake pan or line it with parchment paper.
2. In a mixing bowl, beat the eggs until light and frothy.
3. Gradually add the sugar while continuing to beat the eggs until the mixture becomes pale and thick.
4. Warm the milk slightly and slowly incorporate it into the egg mixture while stirring gently.
5. Sift the flour and baking powder together, then fold them into the wet ingredients carefully to avoid deflating the batter.
6. Add the vanilla extract and gently mix until just combined.
7. Pour the batter into the prepared cake pan and tap the pan lightly to remove any air bubbles.
8. Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This Milk Egg Cake recipe yields approximately 8 servings. The preparation time is around 15 minutes, with a baking time of 25 to 30 minutes. Cooling time may add an additional 30 minutes before serving.

Variations

• Flavor additions: Add lemon zest, almond extract, or cinnamon for a unique twist.
• Filling options: Slice the cake horizontally and add whipped cream, jam, or a custard filling.
• Texture change: Fold in a handful of chopped nuts or dried fruits for added texture.
• Chocolate version: Add a few tablespoons of cocoa powder to the dry ingredients for a chocolate-flavored version.

Storage/Reheating

Store the Milk Egg Cake in an airtight container at room temperature for up to 3 days. To extend freshness, refrigerate it for up to one week. Before serving, you can reheat individual slices in the microwave for about 10 seconds to regain a freshly baked texture. If frozen, wrap slices individually and thaw at room temperature before reheating lightly.

FAQs

How do I know when the Milk Egg Cake is done baking?

Insert a toothpick into the center; if it comes out clean or with a few dry crumbs, the cake is ready.

Can I use plant-based milk instead of regular milk?

Yes, almond milk, soy milk, or oat milk can be used as substitutes without significantly altering the texture.

What type of pan is best for this cake?

A standard 8-inch round or square pan works perfectly for even baking.

Can I double this recipe?

Yes, simply double all the ingredients and use a larger pan or two pans; adjust baking time as necessary.

Why is my cake dense instead of fluffy?

Overmixing the batter or using expired baking powder can lead to a dense cake.

Can I make this cake without an electric mixer?

Yes, but it will require more effort; beat the eggs vigorously by hand until they are frothy and light.

Should I sift the flour before adding it?

Sifting helps prevent lumps and ensures an even, light texture.

Can I make cupcakes instead of a whole cake?

Yes, divide the batter into cupcake liners and bake at the same temperature for 15–20 minutes.

How should I grease the pan?

Use butter or oil, and dust it lightly with flour to prevent sticking.

Is this cake suitable for freezing?

Yes, once completely cooled, the cake can be frozen in an airtight container for up to 2 months.

Conclusion

The Milk Egg Cake is a delightful, simple dessert that offers a wonderfully light texture and versatile flavor profile. With minimal ingredients and an easy method, it is a perfect recipe for any baker to master. Whether enjoyed plain or customized with your favorite flavors, this cake is sure to become a beloved staple in your recipe collection.

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